Your weekend will now get better with these tasty homemade gulab jamuns! Serve these hot or cold with pakoras to fill your tummy in the next round! Ingredients Required:-

• 1 kg Suhana gulab jamun mix
• 50 ml water and 500 ml milk (for dough)
• 1 cup sugar and 2 cups water for syrup
• 15 – 20 kismis
• Cardamom powder crushed with sugar
• Oil for frying

• Empty the Suhana mix into a glass bowl and pour either full-fat milk or dilute it with water and add it to the mix. You can also add kismis for an extra soft yet crunchy feel while digging into the jamuns!
• Knead the dough until it forms a firm yet soft big ball and let it rest for 5-10 mins. Ensure to add milk in stages and not all of it in one go.
• In a big heavy-bottomed kadhai, add enough oil to fry these jamuns.
• Wait till the oil reaches the frying temperature and make the dough into tiny balls.
• Add these balls into the oil and fry until they turn brick orange in colour.
• Meanwhile, add one cup of sugar and two cups of water to another pan.
• Once the water boils, add the sugar and stir till you achieve one-string consistency for the sugar syrup.
• Add a little cardamom powder to it and let it cool down.
• Add the jamuns to the syrup once the jamuns and the syrup are at room temperature so that the balls don’t break.

Per 100g approx:- Energy 440kcal/1842kj, Protein 21g, Fat, Total 16g, Saturated fat 9.5g,Carbohydrates 53g, Sugar 11g, Sodium 49mg